This One Skillet Steak and Peppers with Savory Asian Sauce is a quick and delicious way to enjoy a flavorful, protein-packed meal on busy nights. Tender strips of beef are seared to perfection and paired with colorful bell peppers and onions, all coated in a rich, savory sauce made with soy sauce, beef broth, and a hint of sweetness from mirin. This dish is not only bursting with flavor but also incredibly easy to prepare, making it a perfect option for a satisfying weeknight dinner. Serve it over steamed rice or noodles for a complete meal that will satisfy the whole family.
Ingredients:
- For the Sauce:
- ⅓ cup low-sodium beef broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons mirin (sweet rice wine, see notes)
- ¼ teaspoon sesame oil
- 1 tablespoon cornstarch
- For the Steak and Peppers:
- 2-3 tablespoons vegetable oil
- 1 ¼ pounds of beef (such as petite shoulder, flank, skirt, or top sirloin), cut into thin strips against the grain.
- Kosher salt and fresh ground black pepper, to taste
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 yellow onion, sliced into strips
- 1 tablespoon minced fresh ginger or ginger paste
- 2 cloves garlic, minced
Instructions:
- Prepare the Sauce:
- In a small bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch until smooth. Set aside.
- Cook the Steak:
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Season the sliced beef with salt and black pepper.
- Add the beef to the hot skillet in a single layer and cook for 2-3 minutes per side, or until the steak is browned and just cooked through.
- Sauté the Vegetables:
- In the same skillet, add another tablespoon of vegetable oil.
- Add the sliced bell peppers and onion. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.
- Add the minced ginger and garlic, and cook for an additional 30 seconds until fragrant.
- Combine and Sauce:
- Return the cooked steak to the skillet with the vegetables.
- Give the prepared sauce a quick stir, then pour it over the steak and peppers.
- Toss everything together, cooking for another 2-3 minutes, or until the sauce has thickened and evenly coats the steak and vegetables.
- Serve:
- Serve the steak and peppers hot, garnished with sesame seeds or sliced green onions if desired. Enjoy it over steamed rice, quinoa, or noodles for a hearty and flavorful meal.
Conclusion:
This One Skillet Steak and Peppers with Savory Asian Sauce is a fantastic option for those nights when you want a quick, delicious, and nutritious meal without spending too much time in the kitchen. The tender beef, paired with vibrant bell peppers and a rich, umami-packed sauce, is sure to become a favorite in your dinner rotation. It’s a simple yet satisfying dish that brings restaurant-quality flavors right to your home kitchen!
One Skillet Steak and Peppers with Savory Asian Sauce
Ingredients
- For the Sauce:
- o ⅓ cup low-sodium beef broth
- o ¼ cup low-sodium soy sauce
- o 1 tablespoon rice vinegar
- o 2 tablespoons mirin sweet rice wine, see notes
- o ¼ teaspoon sesame oil
- o 1 tablespoon cornstarch
- For the Steak and Peppers:
- o 2-3 tablespoons vegetable oil
- o 1 ¼ pounds of beef such as petite shoulder, flank, skirt, or top sirloin, cut into thin strips against the grain.
- o Kosher salt and fresh ground black pepper to taste
- o 1 red bell pepper seeded and cut into strips
- o 1 green bell pepper seeded and cut into strips
- o 1 yellow onion sliced into strips
- o 1 tablespoon minced fresh ginger or ginger paste
- o 2 cloves garlic minced
Instructions
- Prepare the Sauce:
- o In a small bowl, whisk together the beef broth, soy sauce, rice vinegar, mirin, sesame oil, and cornstarch until smooth. Set aside.
- Cook the Steak:
- o Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- o Season the sliced beef with salt and black pepper.
- o Add the beef to the hot skillet in a single layer and cook for 2-3 minutes per side, or until the steak is browned and just cooked through.
- Sauté the Vegetables:
- o In the same skillet, add another tablespoon of vegetable oil.
- o Add the sliced bell peppers and onion. Sauté for 4-5 minutes, or until the vegetables are tender-crisp.
- o Add the minced ginger and garlic, and cook for an additional 30 seconds until fragrant.
- Combine and Sauce:
- o Return the cooked steak to the skillet with the vegetables.
- o Give the prepared sauce a quick stir, then pour it over the steak and peppers.
- o Toss everything together, cooking for another 2-3 minutes, or until the sauce has thickened and evenly coats the steak and vegetables.
- Serve:
- o Serve the steak and peppers hot, garnished with sesame seeds or sliced green onions if desired. Enjoy it over steamed rice, quinoa, or noodles for a hearty and flavorful meal.